SIMPLE, HOMEMADE SALMON GRAVLAX
Steps:
- Gather the ingredients.
- Rinse the salmon fillets and pat them dry thoroughly.
- Use tweezers or pliers to pull out any pin bones, if necessary.
- Drizzle the aquavit or vodka evenly over the flesh of each fillet.
- In a small bowl, combine the salt, sugar, and pepper.
- Divide the mixture into 3 even piles within the bowl.
- Divide one of the thirds of curing mix in half and place on a rimmed baking sheet or baking pan in the shape of one of the fillets.
- Lay a fillet skin-side down on the mixture. Spread a third of the curing mixture on the flesh of that fillet.
- Spread the remaining third of the curing mixture on the flesh side of the other fillet. Sprinkle the dill, if using, over both fillets.
- Lay the second fillet flesh to flesh on the first fillet. Sprinkle the remaining curing mixture over the skin of the top fillet.
- Cover the fillets and baking sheet or pan with foil or plastic wrap. Place a cutting board or second baking sheet on top of the covered fish and top it with something heavy (cans, pots, or pans) to weigh the fish down. Place it all in the fridge and let chill for about 12 hours or overnight.
- Remove from the fridge, unwrap, and discard the accumulated liquid in the pan. Turn over the fillets so the bottom one is on top.
- Cover the pan, weigh down the fish again, and return to the refrigerator. Let chill another 12 hours.
- The fish is now cured and ready to serve, but it will continue to benefit from another 12 to 24 hours of being weighed down and chilled, so feel free to repeat these steps a second time around.
- When ready to eat, pat dry, and thinly slice the gravlax against the grain using a very sharp knife.
- Serve and enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 71 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 1625 mg, Sugar 3 g, Fat 14 g, ServingSize 1 to 2 pounds (24 servings), UnsaturatedFat 0 g
DANISH GRAVLAKS (LOX) CURED SALMON
This is traditionally part of any Danish Smorgaasbord., Also wonderful for any recipe calling for Lox - appetizers etc. The wine and cognac cures the raw salmon. This cannot be compared to smoked salmon the process is very different nor do I recommend grilling it. It is ready after curing sliced very thinly. It is wonderfull on a bagel with cream cheese, chopped sweet onion , capers and served with scrambled eggs.
Provided by Bergy
Categories Lunch/Snacks
Time P3D
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar, salt sprinkle on to the flesh side of the salmon.
- Cover loosely with fresh dill sprigs, press spices and dill into salmon.
- In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine.
- Place the salmon skin side up into the dish.
- Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days.
- Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
GRAVLAX
Steps:
- Mix salt, sugar and pepper. Rub the fish with the mixture. Add dill. Wrap in foil and put in a dish. Refrigerate for 36 to 48 hours, with a light weight on top of the fish. Turn the salmon several times.
- Before serving, scrape off the dill and seasoning and cut into thin slices on the diagonal.
- Serve with Hovmastarsas, sweet dill and mustard sauce.
- Whisk together mustard, sugar and vinegar. Add salt and pepper to taste. Add the oil in a thin stream, stirring constantly. Add the chopped dill. Store in refrigerator.
GRAVLAX WITH MUSTARD SAUCE
Steps:
- Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
- Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired.
- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 3 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1/3 cup olive oil
- 3 tablespoons chopped fresh dill
- Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
- Yield: 3/4 cup
GIN AND JUNIPER CURED SALMON - SCANDINAVIAN GRAVLAX
This is a slightly different Gravlax recipe than normal, as it uses gin and juniper for a clean, sophisticated and fresh taste - if you are not keen on gin - you could use vodka instead! Junipers can also be replaced by a few extra peppercorns. Gravlax (pronounced grov-lox) is from the Swedish name for this dish. Norwegians call it gravlaks and the Danish refer to it as Gravad laks. It literally means "buried salmon" and the name refers to the traditional method of preparation for this food: fresh salmon was heavy salted and buried in dry sand to ferment and cure.
Provided by French Tart
Categories Lunch/Snacks
Time P2DT10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the bone from the salmon, leaving two triangular fillets with the skin intact.
- To make the curing mixture, mix together the Maldon Crystal Salt, sugar and peppercorns,juniper berries and the gin.
- Place the salmon, skin side down, on a board and place half of the curing mixture over the surface of each fillet, pressing it well into the flesh. Now cover each fillet with the chopped dill.
- Place one fillet on top of the other to make a sandwich with the dill in the centre and the skin on the outside. Wrap tightly in Clingfilm and place on a shallow dish or plate. Place a plate over the top and weight with a heavy tin. Put in the fridge for 24 - 48 hours turning the gravalax twice during the curing time.
- Unwrap the gravlax and slice thinly Serve with rye bread and a sauce made from equal quantities of mayonnaise and wholegrain mustard mixed with a little sugar and chopped dill.
GRAVLOX
Gravlox is a popular item in Scandinavian Cuisine. Some, like this one, are made with vodka.
Provided by Suzanne
Categories World Cuisine Recipes European Scandinavian
Time P1DT1h
Yield 16
Number Of Ingredients 6
Steps:
- Drape plastic wrap over a glass baking dish. Cut salmon in half lengthwise, and place one half in dish, skin side down. Mix together salt, brown sugar and pepper. Sprinkle half of mixture over salmon in the dish, cover with the chopped dill, and pour the vodka over the whole mixture.
- Sprinkle the remaining salt mixture over the remaining half of salmon. Place over the salmon in the dish, skin side up. Fold the plastic wrap snuggly over the entire salmon. Place a board over the fish and weigh it down with a heavy object.
- Refrigerate fish for 24 to 36 hours, turning every 12 hours. To serve, separate the filets, and carefully brush off the salt, sugar and dill. Cut into very thin slices with a sharp knife.
Nutrition Facts : Calories 121.4 calories, Carbohydrate 2.9 g, Cholesterol 33.5 mg, Fat 6.2 g, Fiber 0.1 g, Protein 11.4 g, SaturatedFat 1.2 g, Sodium 1355.5 mg, Sugar 2.5 g
MAPLE CURED SALMON
Salmon is probably my favourite fish & I'm always looking for new ways to prepare it. This recipe came from the Maple Restaurant in Halifax Nova Scotia & was created by Michael Smith (Chef At Large on the Food Network). Note overnight marinating is required!
Provided by CountryLady
Categories Canadian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk syrup and salt in small bowl until well combined.
- Place salmon in a container just big enough to hold them in a single layer.
- Pour syrup mixture over top, cover tightly and refrigerate overnight.
- Remove salmon from the brine and place on a roasting rack.
- Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
- To judge doneness, squeeze the fish or prod with a thin-bladed knife.
- The flesh should just begin to flake and will be moist and juicy inside.
- Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
- Reserve& keep hot while the salmon cooks.
- Just before serving, add the chives and swirl to combine.
GRAVAD LAKS (AKA GRAVAD LAX, GRAVLAX, GRAV LAX, GRAVLAKS)
Just had to cover all bases in the title there. ;) Swedish: Gravlax, Norwegian: Gravlaks. Grav means pit/hole/grave + lax/laks means salmon in the respective languages above. Frankly, I don't eat salmon, but my husband loves this dish. Make sure you flip the package in the fridge every 12 hours to evenly marinate the salmon. The yield here varies wildly depending on how much each person eats and how it's served (I've specified appetizers), so please keep that in mind. "Cook" time is marination.
Provided by Sandi From CA
Categories European
Time P2DT10m
Yield 8 appetizers
Number Of Ingredients 6
Steps:
- Rinse the filet under lukewarm water and pat dry. Remove any remaining bones with tweezers, pliers or a small child, then cut salmon in half crosswise.
- Place the filet pieces on a large piece of aluminum foil.
- Sprinkle the sugar, salt and pepper over 1/2 of the filet, then completely cover that with a thick layer of dill, making sure you only use the thin leaves of the dill and not the stems. Sprinkle the wine on last. Place the other half of salmon on top like a sandwich, skin side out.
- Wrap up the foil into a firmly closed packet, place on plate and put another plate on top. Weigh down with something heavy (I used a gallon of milk) on the top plate and put in the fridge for 48 hours, turning the salmon every 12 hours to ensure even marinating.
- When the salmon is ready, remove all the dill and set aside, then slice the salmon at a severe angle in the thinnest slices you can manage with an insanely sharp knife, parallel to the skin. The thinner the slice, the better it tastes!
- Serve with fresh dill and pepper on buttered fresh toast.
- Ok, just kidding about the small child.
Nutrition Facts : Calories 69.8, Fat 2, SaturatedFat 0.3, Cholesterol 29.6, Sodium 910.3, Carbohydrate 0.7, Sugar 0.5, Protein 11.3
EASY GRAVLAX
We seasoned the gravlax with coriander and white peppercorns, but you may use juniper berries, caraway seeds, or grated lemon peel. Serve with salmon roe, snipped chives, and a dollop of creme fraiche atop our Curry Waffles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Combine the sugar, salt, peppercorns, and coriander seeds in a small bowl. Set aside. Place the salmon fillets on a parchment-lined work surface, and remove any remaining bones.
- Cover the flesh side of each with the spice mixture, gently rubbing it onto the flesh.
- Spread the dill on top of the spices; pour the aquavit or vodka over the dill.
- Place one fillet on top of the other, and wrap tightly in plastic wrap.
- Place the wrapped fillets in a glass or enamel pan. Place a heavy object, such as a canned good, in a smaller pan, and place on top of the fish. Transfer both pans to the refrigerator, and chill for 12 hours. Remove the fish from the pan; pour off the liquid that has accumulated in the pan and discard. Turn the fish over, and place the weighted pan back on top of the fish. Continue to refrigerate for 3 more days, turning the fish over every 12 hours.
- After 3 days, remove and discard the plastic wrap. Scrape the dill and spices from the surface of both fillets. To serve, slice each fillet on the diagonal, as thinly as possible. Wrap the remaining gravlax in plastic wrap, and store in the refrigerator for up to 3 days.
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